Ingredients

Directions

Heat oil in a large skillet over medium heat.

Pour beer into the pancake mix container in place of the water it calls for. Make the batter as thick or thin as you prefer. Close the lid and shake it a few times to mix completely. Pour the batter into a bowl.

Place cornstarch in a shallow bowl. Dredge fish in cornstarch and shake off excess. Then dip fish into the batter using a pair of tongs.

Remove the fish from the batter using tongs, and place into the hot oil. Fry the fish until golden brown on both sides, 3 to 4 minutes per side.

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving

Calories

491

Total Fat

34g

Saturated Fat

5g

Cholesterol

67mg

Sodium

243mg

Carbohydrate

14g

Dietary Fiber

0g

Sugars

2g

Protein

26g

Vitamin A

6%

Vitamin C

5%

Calcium

14%

Iron

4%

Potassium

536mg

Comments

vicki 36442

Very good taste. Working with the batter was a little tricky but once I got started it turned out ok. Everyone loved it and I would use this receipe again!

about 4 years ago

Rachel 114507

I'm really not a great chef which is why I am on this site... but I am curious if this recipe is as good as the Beer Battered fish you can just buy at Smart and Final! I go the east route! I dont know if I can do all this hard work! =( I know Preprocessed food is very bad for my family - but it's the easiest way to go! I'll try this one...one day! LOL

over 3 years ago

Jason 837040

Batter did not stick to the fish and it tasted like pankakes.

almost 3 years ago

Chef Leslie (Food on the Table) 141524

Jason, if you dredge the trout in cornstarch or all purpose flour first then dip it in the batter, it will stick. If you want beer batter without using pancake mix here's a recipe for you: 2 cups flour, 1 tablespoon baking powder, 1 teaspoon kosher salt, 1/4 teaspoon cayenne pepper, pinch Old Bay Seasoning, 1 bottle brown beer, cold, 1 1/2 pounds of fish, cornstarch, for dredging. In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time. Bring oil to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.

Hit enter too soon. But I'd go with the non-alcoholic beer if you want the flavor. Otherwise, it's just battered fish. ;)

over 2 years ago

Anonymous 448589

Thanks so much Shannon!

over 2 years ago

Shannon 37625

You're welcome! =)

over 2 years ago

Chef Leslie (Food on the Table) 141524

Non-alcoholic sparkling apple cider is a great substitute for the beer in this recipe. Or, as Shannon said, non-alcoholic beer.

over 2 years ago

Chef Leslie (Food on the Table) 141524

you can get it on the soda aisle in your grocery store.

over 2 years ago

Anonymous 448589

I think I will try that! Thanks again.

over 2 years ago

Kendra 1318089

....you guys do know that the alcohol cooks out, right? it doesn't matter if you get alcoholic or non-alcoholic beer....go for the taste you want out of it.

over 2 years ago

Chef Leslie (Food on the Table) 141524

Kendra is right for the most part. Anytime you cook with alcohol, (whether it's wine, spirits or beer) most of the alcohol will evaporate and leave behind a great flavor. The method of cooking, whether or not you flambe, will burn off most of the alcohol. However, there are still trace amounts of alcohol left behind in the food unless you simmer it for 2-3 hours. Please keep in mind that usually you would use a small amount of alcohol to begin with and once the majority of the alcohol evaporates, that which remains is very slight if present at all.

over 2 years ago

Anonymous 448589

I know there are many recipes which use beer and turn out well. I prefer not to use alcohol so appreciate the substitutes suggested. Just my preference. Thanks so much for all the comments.

over 2 years ago

Chef Leslie (Food on the Table) 141524

@Anonymous, you're welcome!

over 2 years ago

chevy 1123390

My husband wasn't a fan of this but he's British he knows a proper fish and chips

over 2 years ago

Donna (Food on the Table) 86758

Chevy, which version did you do? The original one, or the one at the end for the substitutions for the classic British version? Just curious!

over 2 years ago

chevy 1123390

The pancake batter version, should try the British version!

over 2 years ago

Donna (Food on the Table) 86758

Yes, definitely! :-)

over 2 years ago

Anonymous 2094527

Bland

over 1 year ago

Anonymous 1682111

Can I use bread crumbs for dredging instead of corn starch? I will appreciate a response. I really want to try this recipe

over 1 year ago

Chef Heather (Food on the Table) 25081

Hi Anonymous! The cornstarch helps the batter stick to the fish (making sure the batter does not fall off) as well as helps to ensure a crispy crust on fried fish/chicken. For this particular recipe, you could omit the cornstarch and use flour. However, since you dip the fish in the cornstarch before dipping in the batter, substituting bread crumbs for the cornstarch would not work well. But what you could do, is use a three part breading process. Dip the fish first in flour, then in an egg wash and then bread crumbs. You could then fry as directed above, or bake in a preheated 400 degree oven for 10-15 minutes or until the fish flakes easily with a fork. Here are a few other 'crispy fish' recipes you might want to also check out: Crispy Orange Roughy: (http://www.foodonthetable.com/recipes/24779-crispy-orange-roughy) AND Crispy Fish Fingers: (http://www.foodonthetable.com/recipes/281308-crispy-fish-fingers) AND Crispy Catfish: (http://www.foodonthetable.com/recipes/199100-crispy-catfish)